DV Chocolate Cupcakes (Vegan)

I don't know what it is about a cupcake that just hits differently than a slice of cake?

And these De Villiers Chocolate inspired cupcakes are such a treat, so be sure to add the ingredients to your shopping list this week, and make them for yourself, or your friends and family this weekend!

Be sure to read about their Story here, and you'll see why their products are really different than many of the chocolate brands in South Africa. Definitely a favorite of mine.

Ingredients:

Cake -

• 1 cup unsweetened almond milk

• 1 tablespoon apple cider vinegar

• 2 cups all purpose flour

• 1 1/2 cups coconut sugar or maple syrup

• 3/4 cup cocoa powder

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 1/2 cup melted coconut oil

• 2 mashed ripe bananas

• 1 tablespoon vanilla extract

• 1 cup boiling water

Frosting -

• ¾ cup coconut cream

• 1/2 cup icing sugar

• 1 De Villiers Chocolate Intense Dark Chocolate Bar

Method Cake:

Preheat oven to 180 degrees Celsius and lightly grease with a coconut oil spray and place cupcake holders in the muffin pan.

Measure 1 cup almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.

In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.

Now add the oil, mashed banana, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer until well combined.

Lower the speed and slowly pour in the boiling water, until combined. The batter will seem very runny, that's perfect.

Divide the batter evenly between your cupcake holders. Bake for 20-35 minutes, or until a toothpick inserted in the center comes out clean. After 15 minutes of cooling in the pan, carefully remove the cupcakes from the muffin pans and let them cool completely before frosting.

Frosting:

The night or 8 hours before starting, place can of coconut cream into the refrigerator to chill.

Scoop out only the coconut cream, leave the water behind (use water in a smoothie or in a curry, etc)

Use the double boiler method to melt the chocolate and coconut cream. Once completely melted, whisk thoroughly until smooth.

Transfer to refrigerator to chill for 4-5 hours.

Scoop this mixture into a large, deep mixing bowl for whipping.

Allow to soften and warm up a bit at room temperature, for about 15 minutes.

Using a hand mixer, or a stand mixer, fitted with a whisk attachment, beat the frosting mixture until fluffy.

Decorate the cupcakes with the frosting and add more De Villiers Chocolate, edible flowers, berries or whatever you fancy and enjoy!